All veggies can be found at Talley Farms Fresh Harvest and Nature’s Touch Harvest & Nursery

One 1.5- 2-pound bone-in T-bone, porterhouse, strip, or rib-eye steak, 1.5”- 2.5“ thick (Templeton Hills Beef) 

Kosher salt and freshly ground black pepper 

¼ C EVOO (Kiler Ridge) 

3 tablespoons cultured nori butter (Kelpful)

6 sprigs fresh thyme or rosemary (optional) 

3 peeled garlic cloves 

3 slices of lemon rind free of pith 

Carefully pat the steak dry with paper towels. Season liberally on all sides (including the edges) with salt and pepper. Heat the oil in a 12-inch cast-iron skillet over high heat until just beginning to smoke. Carefully add the steak, reduce the heat to medium-high, and sear for 2-3min until a thick crust has formed then flip and sear other side for 2-3min. Add the butter, herbs, garlic, and lemon rind if using, to the skillet and continue to cook, flipping the steak occasionally and basting it with the foaming butter, garlic, and thyme until a thermometer inserted into thickest part of the steak, away from the bone, registers 120°F for medium-rare, or 130°F for medium, 4 to 8 minutes longer. To baste, tilt the pan slightly so that butter collects by the handle and use a spoon to pick up the butter, and pour it over the steak, aiming at the light spots. If the butter begins to smoke excessively or the steak begins to burn, reduce the heat to medium. When the steak is done, transfer it to a rack set in a rimmed baking sheet. Let rest for 5 to 10 minutes. Carve, garnish with edible flowers & herbs and serve.